Name: Coconut Curry Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; Double-crust pie pastry, thawed - 1 (14.1 ounce) package; All-purpose flour - ⅓ cup; Packed brown sugar - 1 ½ tablespoons; Curry powder - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Chili powder - ¼ teaspoon; Chicken broth - 2 cups; Cubed boneless, skinless chicken breast - ½ pound; Butter - ⅓ cup; Potatoes, peeled and diced - 3 small; Onion, diced - 1 medium; Curry powder - 1 pinch; Frozen peas and carrots - 1 (12 ounce) package; Unsweetened coconut milk - 1 (13 ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Curry Chicken Pot Pie

1. Cooking spray -

2. Double-crust pie pastry, thawed - 1 (14.1 ounce) package

3. All-purpose flour - ⅓ cup

4. Packed brown sugar - 1 ½ tablespoons

5. Curry powder - 1 tablespoon

6. Salt - 1 teaspoon

7. Ground black pepper - ¼ teaspoon

8. Chili powder - ¼ teaspoon

9. Chicken broth - 2 cups

10. Cubed boneless, skinless chicken breast - ½ pound

11. Butter - ⅓ cup

12. Potatoes, peeled and diced - 3 small

13. Onion, diced - 1 medium

14. Curry powder - 1 pinch

15. Frozen peas and carrots - 1 (12 ounce) package

16. Unsweetened coconut milk - 1 (13 ounce) can

How to cook deliciously - Coconut Curry Chicken Pot Pie

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.

2. Stage

Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.

3. Stage

Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.

4. Stage

Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.

5. Stage

Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.

6. Stage

Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.

7. Stage

Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.

8. Stage

Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.